Anyone Making Bone Broth Aboard?

[Heathenly Twins]

Just noticed my go-to bone broth suppliers include vegetables in their products. It's just rebranding soup essentially. This will not do.

I've inadvertently made pork rib bones turn to gelatin while overcooking the ribs. That was in a slow cooker, though. If you're making bone broth aboard, how do you do it in a way that is less energy intensive?

I have an Origo 3000 alcohol stove and will probably only have a 300ah house bank and 2200watt inverter when I redo my electrics. Is it more hassle than it's worth?🤔

[Chotu]

You’re not making bone broth with that setup.

Best just grit your teeth and buy the prepackaged one unless you get a propane cooktop going. I use the no sodium Pacific foods or Kettle and Fire brand.

There’s nothing wrong with a few vegetables in there as flavoring. They add almost nothing at all to the broth. Key is to check the protein content, which is a good indicator of how much has been transferred to the broth through longer boil times or more bones when they make it.

I make it at home from meat bones or beans but also have 6-8 of the prepackaged ones on hand to make things easier.

You can stick them in the freezer after opening.

[DocBrauer]

Yes I use a thermal cooker. Mine has to be reheated every 6 to 8 hours for 10 minutes (reheated to a boil). Use chicken feet. Has 2 L and 7 L pots.

[BugCollector]

Lately I've been using a pressure cooker (instant pot type) with very good results. Takes an hour of high pressure. I put onions, carrots and celery in too.

[LargeMarge]

We add a splash of vinegar to the RO water in our electric pressure-cookers to help leach more minerals from beef bones.

Our heritage is north Ireland, bone broth is tradition around here.
Sauerkraut is another staple.
Daily, we eat cassava and plantain as prebiotics.
Cooked-then-cooled potatoes (potato salad) and cooked-then-cooled rice (pudding in coconut milk) are other go-to prebiotics.
Each helps maintain gut health.

We aim to consume twelve servings of vegetables daily, starting with breakfast.
My favorite breakfast:
* Simmer bone broth in a cast-iron skillet, add left-over vegetables, add a couple-three eggs to poach.
Season with mineral-rich pink salt.

[DocBrauer]

I add apple cider vinegar for same reason. Cook 4.5 kg chicken feet. I also add salt. For last hour of cooking I add carrots, garlic and onions. All chopped. Uncovered to decrease fluids. Usually cook for 2 days reheating thermal cooker with propane stove.